Tres Leches Cake

       

 

   

        

Milky, buttery deliciousness!

         Tres Leches Cake

            This recipe is from Everyday Food, June 2010 and can be found here.

            1/2 cup (1 stick) butter, melted and cooled, plus

             more for baking dish    

            1 1/2 cups all-purpose flour

            1 teaspoon baking powder

            1/2 teaspoon coarse salt

            5 large eggs

            1 cup sugar (divided)

            1 teaspoon pure vanilla extract

            1 can (14 ounces) sweetened condensed milk

            1 can (12 ounces) evaporated milk

            1 cup whole milk

            2 cups heavy cream

            fresh fruit (optional)       

           Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. (I used a glass dish.) In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through.

           In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, (I used chopsticks) then pour milk mixture over top and let cool to room temperature, about 1 hour.

           Whip cream and 1/4 cup sugar to medium peaks. Spread over cake and chill for several hours before eating. That was the hardest part - waiting!

          Top with fruit if desired. I prefer it plain so I only taste the milky buttery cake!